Sep 4th, '08, 23:27
Posts: 529
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Sep 5th, '08, 00:15
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Joined: Dec 20th, '06, 23:33
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Location: Gainesville, Florida
Liu An and Liu Bao are post fermented teas like shu. In fact, I think that the idea for shu puerh comes from the Guangxi makers of these teas. The Puerh masters learned the basic technique from the Guangxi masters. 3 Cranes is a well known producer of Liu Bao. If you like shu, you will like either of these, though ideally they need to age. I think the 3 Cranes products are available in either cakes or tuo. I have a couple tuo, and they are a pain because of the tight compression: get the cakes if you can.
Here BBB reviews a not especially impressive liu an in a basket of bamboo:
http://puerh.blogspot.com/2008/05/2005- ... u-tea.html
Here Phyll Sheng compares two liu bao:
http://phyllsheng.blogspot.com/2007/02/ ... rison.html
Here MarshalN attends a tasting of a very ancient and valuable liu an:
http://www.xanga.com/MarshalN/630882742/item.html
Here BBB reviews a not especially impressive liu an in a basket of bamboo:
http://puerh.blogspot.com/2008/05/2005- ... u-tea.html
Here Phyll Sheng compares two liu bao:
http://phyllsheng.blogspot.com/2007/02/ ... rison.html
Here MarshalN attends a tasting of a very ancient and valuable liu an:
http://www.xanga.com/MarshalN/630882742/item.html
Sep 5th, '08, 02:07
Posts: 5151
Joined: Dec 20th, '06, 23:33
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Location: Gainesville, Florida
I meant "artificially" like shu. It never crossed my mind that there was a sheng-like, slow process, but it sure sounds very interesting. Now that you mention it, I have had some aged stuff that did not seem shu-like. It didn't seem like old sheng either, but it was a loose tea in small, consistent-sized pieces. BBB or MarshalN could undoubtedly enlighten us.wyardley wrote: My understanding is that liu'an (at least) can be either aged / post-fermented from green leaves, or artificially ripened.
Sep 5th, '08, 12:32
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Joined: Feb 27th, '08, 11:03
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Location: Portland, OR
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Dizzwave
I've only tried the Liu An from Teaspring (which I think is fairly young stuff). It does have that pan-fried green taste, kinda like a Longjing.. but it gongfus (and otherwise looks/acts) like a sheng (in my humbly limited experience with it).
I don't see any similarities to shu, at least with the stuff I've tried...
I do like it, and drink it occasionally, but I don't like it as much as a good pu.
I don't see any similarities to shu, at least with the stuff I've tried...
I do like it, and drink it occasionally, but I don't like it as much as a good pu.
Sep 5th, '08, 15:48
Posts: 1936
Joined: May 22nd, '06, 11:28
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hop_goblin
Liu An tea is said not even ready to touch unless it has aged atleast 20 years!
Don't always believe what you think!
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/